Gingersnap Pumpkin Cheesecake Bites

Relish these bite-sized pumpkin cheesecakes topped with whipped topping – a wonderful frozen dessert.

  • prep time 25 min
  • total time 3 hr 40 min
  • ingredients 8
  • servings 24

Ingredients

1
cup crushed gingersnap cookies (about 20 cookies)
3
tablespoons butter or margarine, melted
4
oz (half of 8-oz package) cream cheese, softened
1/2
cup powdered sugar
1/3
cup canned pumpkin (not pumpkin pie mix)
1/4
teaspoon pumpkin pie spice
1 1/2
cups frozen (thawed) whipped topping
2
tablespoons finely chopped crystallized ginger
  • 1 Heat oven to 350°F. Place mini paper baking cup in each of 24 mini muffin cups. In medium bowl, mix crushed cookies and melted butter. Press about 1 1/2 teaspoons mixture firmly in bottom of each muffin cup. Bake 5 minutes or until set. Cool completely, about 10 minutes.
  • 2 In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Add pumpkin and pumpkin pie spice; beat on low speed until blended. Fold in 1/2 cup of the whipped topping. Spoon 1 heaping teaspoon cream cheese mixture into each muffin cup. Freeze at least 3 hours or up to 48 hours.
  • 3 Remove from freezer 15 minutes before serving. Remove cheesecakes from pans. Top each cheesecake with 2 teaspoons whipped topping and 1/4 teaspoon ginger.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    78
    ,
    % Daily Value
    Total Fat
    4g
    4%
    (Saturated Fat
    3g,
    3%
    ),
    Sodium
    67mg
    67%;
    Total Carbohydrate
    9g
    9%
    (Dietary Fiber
    0g
    0%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    1/2 Other Carbohydrate; 1 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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